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Clarification of apple juices by pectin lyase from Penicillium paxilli

✍ Scribed by I. Szajer; Cz. Szajer

Publisher: Springer Netherlands
Year: 1982
Tongue: English
Weight: 169 KB
Volume: 4
Category: Article
ISSN: 0141-5492
DOI: 10.1007/bf00127783

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✦ Synopsis

Pectin lyase EC 4.2.2.19 from Penicillium paxilii was able ~o clarify apple juices with a low level of polyphenols.

Enzymatic clarification of these juices was stimulated by Ca++ions in a concentration of

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